30% fat cream

30% fat cream for industrial applications

30% fat cream in food industry

Cream is an emulsion of fat globules in water. It is obtained by milk skimming followed by homogenisation to stabilise the emulsion.

7 liters of milk are necessary to obtain 1 kg of 30% fat cream.

The designation “cream” may only be used for products containing at least 30% fat.

Various types of 30% fat cream exist. They are differentiated by their heat treatment: sterilisation, UHT, pasteurisation or thermisation ; by their viscosity: fluid, semi-thick, thick ; and by their structure: whipped or whipping.